VEGETABLE TAGINE WITH TOASTED ALMOND COUSCOUS

VEGETABLE TAGINE WITH TOASTED ALMOND COUSCOUS image

Yield 4 people

Number Of Ingredients 15

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olive oil
2 tsp each of ground cumin and ground coriander
2 onions , thinly sliced
2 garlic cloves , finely sliced
3 tbsp harissa (look in the spice section)
1 small butternut squash , peeled and cut into chunks
4 carrots , cut into chunks
vegetable stock fresh, cube or powder made up to 600ml
75g ready-to-eat, dried apricots , roughly chopped
400g tin chickpeas , drained and rinsed
a bunch flat-leaf parsley , roughly chopped
a bunch coriander , roughly chopped
300g couscous
vegetable stock fresh, cube or powder made up to 600ml
4 tbsp flaked almonds , toasted

Steps:

Heat 2 tbsp oil in a tagine or casserole and gently cook the onion until soft - about 10 minutes. Add the ground spices and garlic and cook for a minute. Stir in the harissa and cook for 2 minutes. Stir through the squash and carrots and toss well to coat with the paste and the onion. Pour over the stock, add the apricots and bring to a gentle simmer. Cook over a low heat for about 25-30 minutes until the vegetables are very tender. Meanwhile, put the couscous in a large bowl, bring the stock to the boil and pour it over. Cover the bowl and leave to stand for 5-10 minutes until all the stock has been absorbed into the couscous. Gently fluff up with a fork and stir through the toasted almonds. Add the chickpeas to the tagine and stir through half of the herbs. Season, then simmer for 5 minutes. Spoon the couscous into bowls then ladle the tagine on top. Serve scattered with extra herbs.